Double Chocolate Chunk Biscotti

Ingredients

• 1/3 cup butter
• 2/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 2 eggs
• 1 3/4 cups flour
• 4 oz. white baking bar, coarsely chopped
• 3 oz. semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 oz. semisweet chocolate or white baking bar, coarsely chopped (optional)

Directions

1. Preheat oven to 325 degrees F.
2. Grease a large cookie sheet and set aside. In a large mixer bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder and baking powder. Beat until combined. Beat in eggs. Beat in a as much flour as you can. Stir in any remaining flour. Stir in the 4 oz. white baking bar and the 3 oz. semisweet chocolate.
3. Divide dough in half. Shape each half into a 9'' long roll. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2'' wide.
4. Bake for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Using a serrated knife, cut each roll diagonally into 1/2'' thick slices. Lay slice, one cut side down, on an ungreased cookie sheet.
5. Bake slices in 325 degree oven for 8 minutes. Turn slices over and bake 7-9 minutes more or until slices are dry and crisp. (do not overbake.) Transfer to a wire rack; cool.
6. If desired, in a heavy small saucepan combine the shortening and the 2 oz. semisweet chocolate or white baking bar. Cook and stir over low heat until melted and smooth. Drizzle over tops of Biscotti. Let stand until set. Store in an airtight container up to 1 week.